01What it is
These are the units Pearson Education Ltd registers against this qualification. It is a catalogue, not a syllabus. Which of them you take depends on the combination the qualification requires, and that is set by the awarding body rather than by us. Every unit here is regulated. Zavmo teaches towards them on your own work.
Zavmo is not an awarding body, is not an approved centre, and is not affiliated with Pearson Education Ltd. It does the teaching and the mapping. Pearson Education Ltd sets this qualification and awards it, and a qualified human assessor makes the assessment decision.
02The units
What each unit actually teaches you to do
Barista to Bar Management Real unit · Pearson Education Ltd
What you'll be able to do
- Compare and contrast the differing structures and profile of the beverage industry and licenced sectors
- Investigate storage, maintenance and safety practices within drinks organisations
- Evaluate beverage management practices that lead to business success in a drinks-led organisation
- Analyse legislative responsibilities with the drinks and licenced trade industries
Butchery and Fishmongery Real unit · Pearson Education Ltd
What you'll be able to do
- Assess the factors which affect meat, fish and shellfish
- Determine appropriate techniques and butcher meat
- Determine appropriate techniques and prepare fish and shellfish
- Examine methods for maximising yield from meat, fish and shellfish
Concepts and Innovation in Hospitality Real unit · Pearson Education Ltd
What you'll be able to do
- Explore the concept of innovation and its importance to business performance
- Analyse the key factors driving innovation in the hospitality industry
- Assess the role and importance of innovation to hospitality businesses
- Conceive and pitch an innovative concept for the hospitality industry
Creative Kitchen Management Real unit · Pearson Education Ltd
What you'll be able to do
- Determine the role and responsibilities of a kitchen manager for effective management in a hospitality context
- Examine sustainable resourcing in commercial kitchens and the implications this has for developing a sustainable supply chain
- Investigate the environmental impacts of food production
- Evaluate innovations in commercial kitchen design and technology to support business objectives
Food Innovation Real unit · Pearson Education Ltd
What you'll be able to do
- Analyse current trends in, and influences on, food innovation in the hospitality industry
- Investigate how a variety of tools, techniques and ingredients are used to transform foods
- Examine how innovative dishes and recipes are designed to meet business requirements
- Develop and evaluate innovative dishes and recipes to meet business requirements
Food Science Real unit · Pearson Education Ltd
What you'll be able to do
- Explore trends and developments in food science
- Evaluate how the control of micro-organisms impacts on food production
- Examine the effects of processing and storage of macronutrients in foods and their effect in food quality
- Investigate the physical and chemical transformations of ingredients that occur in cooking
Food Service Management Real unit · Pearson Education Ltd
What you'll be able to do
- Investigate the sourcing and procurement processes within a food service organisation
- Evaluate operations management strategies within a given food service context
- Explore the importance of ethical management for overall business success
- Produce an improvement plan for a given organisational challenge within a food service organisation
Front Office Operations Management Real unit · Pearson Education Ltd
What you'll be able to do
- Evaluate the role of the Front Office department within various accommodation organisations
- Discuss the importance of managing the reservation process to ensure maximisation of profit
- Analyse the guest experience journey within Front Office operations
- Assess how Front Office operations manage the quality of service delivery
Hospitality Brand Management Real unit · Pearson Education Ltd
What you'll be able to do
- Demonstrate an understanding of how a hospitality brand are built and managed over time
- Analyse how hospitality brands are organised in portfolios and how brand hierarchies are built and managed
- Evaluate how hospitality brands are leveraged/extended over time domestically and internationally
- Evaluate techniques for measuring and managing hospitality brand value over time
Hospitality Business Strategy Real unit · Pearson Education Ltd
What you'll be able to do
- Analyse the impact and influence which the macro environment has on a hospitality organisation and its business strategies
- Assess a hospitality organisation’s internal environment and capabilities
- Evaluate and apply the outcomes of an analysis using Porter’s Five Forces model to a given market sector
- Apply models, theories and concepts to assist with the understanding and interpretation of strategic directions available to a hospitality organisation
Hospitality Consumer Behaviour and Insight Real unit · Pearson Education Ltd
What you'll be able to do
- Examine the factors that influence hospitality consumer behaviour and attitudes
- Demonstrate the ability to map a path to purchase in a hospitality context, including the decision-making process
- Evaluate appropriate forms of research to understand influences on the hospitality consumer decision-making process
- Evaluate how marketers influence the different stages of the hospitality consumer decision-making process
Hospitality Digital Marketing Real unit · Pearson Education Ltd
This unit examines the digital environment's opportunities, challenges, and impact on the hospitality industry. You'll evaluate digital tools, platforms, and channels, organise digital marketing activities, and assess methods for effective multi-channel marketing.
What you'll be able to do
- Demonstrate an understanding of the opportunities, challenges and impact of the digital environment for the hospitality industry
- Examine key digital tools, platforms and channels used by various hospitality organisations
- Determine how to organise digital marketing activities and build multi-channel capabilities in a hospitality organisation
- Evaluate methods of monitoring and measuring digital marketing effectively
Hospitality Distribution Channels Management Real unit · Pearson Education Ltd
What you'll be able to do
- Examine the role of distribution channels and issues associated with channel management in the global hospitality distribution landscape
- Examine the impact of technology on managing hospitality distribution channels
- Analyse and make judgements in selecting, developing and managing specific hospitality distribution channels
- Evaluate the influence of behavioural and emerging concerns in hospitality distribution channel management and offer feasible solutions
Hospitality Marketing Essentials Real unit · Pearson Education Ltd
You'll explore the role of marketing within hospitality organisations and its interrelation with other functional units. The unit covers the use of the marketing mix to achieve business objectives and the development of basic marketing plans.
What you'll be able to do
- Explain the role of marketing and how it interrelates with other functional units in a hospitality organisation
- Compare ways in which hospitality organisations use elements of the marketing mix to achieve overall business objectives
- Develop a basic marketing plan to meet marketing objectives for a hospitality organisation
Hospitality Supply Chain Management Real unit · Pearson Education Ltd
What you'll be able to do
- Apply key supply chain concepts, principles, and processes in a hospitality context
- Evaluate the importance of effective supply chain management (SCM)
- Examine the interrelationships between supply chain and other areas of a hospitality organisation
- Recommend improvements to a supply chain strategy for a hospitality organisation
Human Resource Management Real unit · Pearson Education Ltd
You'll study the purpose and scope of Human Resource Management in attracting and retaining talent to fulfil business objectives. The unit includes evaluation of HRM effectiveness, analysis of internal and external influencing factors, and application of HRM practices.
What you'll be able to do
- Explain the purpose and scope of Human Resource Management in terms of resourcing an organisation with talent and skills appropriate to fulfil business objectives
- Evaluate the effectiveness of the key elements of Human Resource Management in an organisation
- Analyse internal and external factors that affect Human Resource Management decision-making, including employment legislation
- Apply Human Resource Management practices in a work-related context
Integrated Hospitality Marketing Communications Real unit · Pearson Education Ltd
You'll evaluate marketing channels and their communication objectives for hospitality organisations. The unit covers devising communication objectives, selecting and integrating appropriate channels, and designing content aligned with communication goals.
What you'll be able to do
- Evaluate different marketing channels and how they serve communication objectives for various hospitality organisations
- Devise communication objectives and justify appropriate channel selection and integration
- Design and produce content appropriate to the channel and communication objectives
- Demonstrate the ability to critically evaluate a hospitality case study involving communication strategy, channel choice and creative content
Managing Food Production Real unit · Pearson Education Ltd
What you'll be able to do
- Explain the different types of and influences on the design of food preparation and production systems
- Identify the key principles and methods for planning food preparation and production
- Manage resources to deliver a consistent, safe and timely food production operation to meet the needs and expectations of the customer and business
- Use a variety of methods to monitor food production, identify variances and action to be taken to ensure a safe and efficient operation
Managing Food and Beverage Operations Real unit · Pearson Education Ltd
What you'll be able to do
- Managing Food and Beverage Operations
- Demonstrate professional food and beverage service standards in a real working environment
- Compare the ways that different food and beverage operations use technology to improve operational efficiency
- Analyse customer motivations and behaviour and how food service outlets use this information to maximise business success
Managing and Planning an Event Real unit · Pearson Education Ltd
What you'll be able to do
- Examine how event plans are researched, developed and agreed to meet customer and business requirements
- Develop and implement policies and procedures for events
- Manage resources and logistics to ensure events are delivered in line with event plans
- Monitor and evaluate events to ensure customer and business requirements are met
Menu Development, Planning and Design Real unit · Pearson Education Ltd
What you'll be able to do
- Investigate how menus are planned and designed to meet customer and business requirements
- Determine how to cost and price menus
- Develop and evaluate menus to meet customer and business requirements
Revenue Management Real unit · Pearson Education Ltd
What you'll be able to do
- Explore the origin, the core concepts and key characteristics of RM and their impact on the hospitality industry
- Assess the relationship between RM systems and processes and how these link to strategic, tactical and operational hospitality business goals
- Examine the information requirements of the RM process and the role of market segmentation in effective business analysis and forecast creation
- Apply pricing and non-pricing tools in dynamic hospitality contexts to formulate and justify revenue optimisation decisions
Sales Management Real unit · Pearson Education Ltd
This unit provides learners with an understanding of sales management principles within the hospitality industry. You'll evaluate sales structures, recognise the importance of sales-oriented staff, and apply principles of successful selling and sales forecasting.
What you'll be able to do
- Demonstrate an understanding of the principles of sales management within the hospitality industry
- Evaluate the merits of how sales structures are organised within the hospitality industry and recognise the importance of having sales orientated staff
- Analyse and apply principles of successful selling within the hospitality industry
- Demonstrate an understanding of the finance of selling
Spa Management Real unit · Pearson Education Ltd
What you'll be able to do
- Develop Spa standards and procedures to effectively manage the daily operations and delivery of spa services
- Apply appropriate documents and processes to recruit, develop and retain a diverse workforce to deliver quality products and services
- Analyse guest satisfaction and KPI’s to monitor and maximise the Spa performance
- Interpret and manage operating budgets alongside marketing strategies to ensure the successful financial performance of the business
Strategic Human Resource Management Real unit · Pearson Education Ltd
This unit equips learners to analyse external factors influencing HR strategy and apply contemporary HR development knowledge. You'll evaluate change management models and assess HR management's contribution to sustainable business performance and development.
What you'll be able to do
- Analyse key external and contextual developments which influence HR strategy
- Apply contemporary theoretical and practical knowledge of HR development
- Evaluate how appropriate change management models support HR strategy
- Evaluate the contribution of HR management and HR development to sustainable business performance and growth
The Contemporary Hospitality Industry Real unit · Pearson Education Ltd
What you'll be able to do
- Examine the current structure, scope and size of the hospitality industry
- Explore current and anticipated skills requirements in the hospitality industry
- Review the internal and external factors that impact the hospitality industry and how they relate to current issues facing the hospitality industry
- Analyse the current and potential trends and developments affecting the hospitality industry
The Hospitality Business Toolkit Real unit · Pearson Education Ltd
What you'll be able to do
- Investigate how to manage finance and record transactions to minimise costs responsibly within the hospitality sector
- Assess how to manage the Human Resources life-cycle within the context of HR strategy
- Illustrate the potential impact of the legal and ethical considerations on a hospitality business
- Explain the importance of coordinating and integrating various functions of departments within the hospitality sector
03The standards
The national standards these units are built against
What the job actually needs, in the words employers and awarding bodies already use for the work itself.
- Standard
Develop and evolve dishes and recipes showing innovation and creativity
- Standard
Identify current and future trends and drivers in the food and drink environment
- Standard
Keep up to date with current industry and food trends
- Standard
Manage a team to prepare, cook and present food to organisational standards
- Standard
Manage front of house and guest relation services
- Standard
Manage production in food and drink operations
- Standard
Manage production policy and procedures in food and drink operations
- Standard
Use social media in hospitality
04Where it leads
The jobs these credits are mapped to
A qualification is never a dead end here. Each of these is a job record this qualification is a mapped route into.
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- 1 record
- 1 record
- 1 record
- 1 record
- 1 record
Showing 6 roles, drawn from 27 job records mapped to this qualification. Near-identical records are folded together, and each row says how many it stands for.
Where this can lead
F&B Operations Director
From here, the path can lead to managing multiple sites, running a whole region, or specialising in F&B development and innovation.
See the whole journey05The credits
The credits, and who awards them
Level 5 credits are regulated, and they are awarded by Pearson Education Ltd rather than by Zavmo. They don’t vanish when a subscription ends or a website closes. They travel to any employer, and Zavmo keeps the map of what you have covered and what is next.
What you would be collecting
Barista to Bar ManagementButchery and FishmongeryConcepts and Innovation in HospitalityCreative Kitchen ManagementFood InnovationFood ScienceFood Service ManagementFront Office Operations Management
Each one is a real unit registered against this qualification.
What you leave holding
The standards this credential builds, in the shape the product keeps them
Nothing here is marked learned. There is no learner on a public page, so the map shows what the qualification covers rather than what anybody has done.
Pearson BTEC Level 5 Higher National Diploma in Hospitality Management
- Develop and evolve dishes and recipes showing innovation and creativity
- Identify current and future trends and drivers in the food and drink environment
- Keep up to date with current industry and food trends
- Manage a team to prepare, cook and present food to organisational standards
- Manage front of house and guest relation services
- Manage production in food and drink operations
- Manage production policy and procedures in food and drink operations
- Use social media in hospitality
Free tools
Want a read on where you stand?
Three free tools, no account needed. Each one ends with a role, a level and a way in.
This qualification is closed to new learners.
Ofqual lists it as no longer available to new learners. It cannot be started today. The last day to register was 31 August 2025. People already registered can complete it until 31 August 2030.
These are open to new learners in the same subject.
- Pearson BTEC Level 5 Higher National Diploma in Hospitality Management
- Pearson BTEC Level 4 Higher National Certificate in Hospitality Management
- iCQ Level 4 Diploma in Hospitality Management
- CTH Level 5 Advanced Diploma in Hospitality Management
The title, level, credits, guided learning hours and unit learning outcomes on this page are taken from the Ofqual Register of Regulated Qualifications. Contains public sector information licensed under the Open Government Licence v3.0. Where this data comes from.